A tasty and appetising dish that you can prepare ahead of meal time. Quick and easy yet delicious with steaming hot rice. No frying or greasy kitchen or last minute frying. You can steam this dish together when cooking rice in the rice cooker or steamer.
The chicken wings are tasty due to the marinating. It is not too savoury. If you like it a little savoury, just add in 1/2 tablespoon of light soy sauce before steaming.
You can substitute the chicken wings with any other parts of the chicken or spare ribs [40 minutes-steaming time]
4 chicken wings - end tip removed and cut into 2 or 3 pieces
1 tbsp each chopped ginger, garlic and tau see
1/2 red chilli - chopped [keep some for garnishing]
some chopped spring onions [garnishing]
1 tbsp each of light soy sauce and cooking wine
1/4 tsp sugar
1 tbsp water
- Mix ginger, garlic, red chillies and tau see with seasoning ingredients [except cornflour]. Add in the chicken pieces.
- Mix well before adding cornflour. Transfer to steaming plate or bowl. Marinate for at least 30 minutes in the refrigerator.
- If preferred add in 1/2 tbsp light soy sauce before steaming over high heat for 30 minutes or until cooked through.
- Remove, garnish with chopped chillies and spring onions.
- Serve with rice.